I wants me one of those but with a lid (not in plastic though). Bad part is I now just realized I wants me one, but I wants it for Thursday. :smack:
Just Hellman’s/Best Food mayo and plain yellow mustard if it’s for just a few eggs for myself. If we’re devilling several dozen- the Easter eggs- then some white or cider vinegar might be needed to smooth the yolks out. Especially since my aunt boils her eggs a little drier than I do.
There might be a little salt or pepper, but not always. Generally, that’s for eating just a plain boiled egg.
Are devilled eggs traditional at American Thanksgiving?
They’re traditional at every American event involving a truck load of food where people bring side dishes or appetizers to share.
And every family seems to have the “deviled egg master” (whose eggs are superb and are gone in 5 minutes) and the person that doesn’t know this family already has a D.E.M. and brings over the “terrible yellow goo in a white, slightly less gooey egg half” attempt at deviled eggs. I feel sorry for that guy.
Uh…Pardon me for asking, but what did you think it was for? 
Here is my much loved deviled egg recipe
In a food processor pulse
1 celery stick
A couple few green olives (pimento stuffed kind)
2 or 3 baby sweet girkins ( please forgive my spelling)
Half a red onion
5 roasted garlic cloves
Salt
Pepper
Cumin
Paprika
A splash of mayo
a splash mustard (more for color than taste)
When mixed to the secret consistency add all of the yolks and 2 of the whites from a dozen eggs
Top with a thin slice of green olive and dust with more paprika
Mmmmmmmm
I use vinegar, a little bit of mustard, chopped sweet pickles, and a little mayo or Miracle Whip (just enough so the filling is soft but not runny).
One of my rules in life is, you can never make too many deviled eggs. I can only remember one or two times in my life that I’ve seen leftover deviled eggs.
eggs
cayenne
wasabi powder
bong hits
water
paprika
theme from the Omen
sea salt
BWAAAAhahahahaha!
Mmmmmm, deviled eggs.
I’ve made them with mayo/Miracle whip, mustard and a dash of Worcestershire. My SIL used to garnish them with alfalfa sprouts.
I’ve also made them with green olives, mostly because Mom used to make an egg salad that way (egg spread, really; she made it in the blender). Similar to t-mobileguy’s above, but without the garlic and cumin. Yum.
Might have to make deviled eggs over the weekend. (Thanksgiving menu is maxed out at this point…)
GT
The fat of unbaptized infants.
Look, I’m a traditionalist.
That’s really not good for you. With what we know now a days about high Cholesterol and heart dieses you should only use fat free unbaptized infants. Preferably ones that have been pasteurized first. Check out Alton Browns good eats episode “baby train” for some good unbaptized infant recipes
I really thought it was just a fancy plate.
What???
I had to get out my old Joy of Cooking (1975 edition) to remember how to make cranberry sauce, and looked up a few other things while I was at it.
We sometimes make them (usually during Passover) with avocado and jalapenos. We got that recipe from an egg cookbook called The Good Egg.
No worries, when I was younger I thought it was a spoon rest - ya know, for all those spoons you use for stirring stuff… :smack:
Now, I actually have one that’s shaped like a egg, so it gives you a hint of its purpose.